Pot Roast With Pearl Onions, Carrots, & Mushroom Gravy

Heather Berryhill is back this afternoon with an easy pressure cooker recipe for us! In today's Cooking Corner, she shows us how to make a pot roast with pearl onions, carrots, and mushroom gravy!

INGREDIENTS

3-4 lb Chuck Roast

Kosher Salt & Fresh Cracked Black Pepper

3-4 Tablespoons Canola Oil (or enough to cover the bottom of the pan in the pressure cooker)

1 Bag of Pearl Onions, Thawed Slightly

8 Cloves Garlic, Roughly Chopped

1, 8 oz package of Mushrooms (Baby Portobello, Cremini, or Button)

1-1/2 cups of Dry Red Wine (like a Cabernet)

1 Tablespoon Red Wine Vinegar

1/2 cup Water

Fresh Herbs: Rosemary, Sage, Thyme (1 package each)

1 Bag Fresh Carrots (peeled and chopped in large bits)

1 Can Creamy Mushroom Soup

DIRECTIONS

Turn pressure cooker to sauté mode. While the pressure cooker is heating up, season all sides of

the beef with salt and pepper. Slice in half so it fits in the pressure cooker without overcrowding. Add oil to the pressure cooker and allow it to heat up for about one minute before

adding beef. Once the oil is hot, add your first half of the beef to the pan. Sear both sides until both

look caramelized, approximately 2-3 minutes per side. (Note: Not cooking through; simply

searing for flavor.) Repeat on the second half of beef. Remove both pieces from the pan and allow

to rest on a plate while you get all other ingredients ready. Do not rinse the pan.

Still in sauté mode, add thawed pearl onions and garlic to the pan with the oil and bits from the

beef. Stir to combine, scraping the bottom of the pan as you go. Add mushrooms and season

all with salt and pepper. Allow to sauté for 5-7 minutes.

Add red wine, vinegar, and water to the onion, garlic, mushroom mixture. Stir and turn off the

sauté setting.

Tie your herbs together with kitchen twine and toss into the pressure cooker with the other

ingredients.

Add your chopped carrots to the pressure cooker. Tip: You can add these after your beef cooks

if you prefer a firmer carrot texture. Simply release steam, add carrots, and allow to cook on

the pressure setting for 5-7 minutes. Add the seared beef to the top of the carrots. Toss in one

can of mushroom soup.

Add a lid to the cooker and set the pot to pressure setting. Cook for 1 hour. After cooking, release the

pressure from your cooker. Take the cooked pot roast out of the cooker and place it into a large

casserole dish. Take 2 forks and shred the beef. It should shred easily.

Serve your pot roast with creamy mashed potatoes, if you wish, carrots and top everything

with the pearl onion and mushroom gravy.

Serves: 4

Prep Time: 30 minutes

Cook Time: 1 Hour